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Galton Blackiston's Raspberry and Vanilla Macaroons

Pretty vanilla macaroons are given an extravagant raspberry and cream filling. Serve to friends and family as a decadent afternoon treat.

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Instructions

  1. 1

    For the vanilla ice cream, place the milk, 225ml of cream and 2 split vanilla pods in a large pan. Bring slowly to the boil, stirring frequently.


  2. 2

    Meanwhile, combine 10 egg yolks and 225g of caster sugar in a bowl and whisk well until lightly golden.


  3. 3

    Once the cream mixture has come up to the boil, immediately pour over the egg yolks and sugar and whisk together.


  4. 4

    Strain the custard back into the pan and slowly heat until the custard thickens enough to coat the back of a spoon - be careful not to heat too much as this will cause the custard to split.


  5. 5

    Strain again and pour into a bowl, allow to cool completely before churning in an ice cream maker until it reaches a soft, ice cream consistency. Freeze until ready to serve.


  6. 6

    For the macaroons, whisk 4 egg whites in a bowl until firm and mix in 25g of caster sugar gradually. Once firm, fold in the icing sugar, ground almonds and the seeds from 1 vanilla pod.


  7. 7

    Preheat the oven to 210°C/gas mark 7 and line a baking tray with greaseproof paper.


  8. 8

    Spoon the macaroon mixture into a piping bag with a plain nozzle and pipe small discs onto the baking tray, (about the size of a medium-sized coin) leaving room for them to spread. Place the tray in the oven and cook for 5 minutes or until the macaroons start to brown. Turn the oven off but leave the macaroons to rest inside for 30 minutes.


  9. 9

    Arrange layers of semi-whipped cream, raspberry jam and fresh raspberries on the flat side of a macaroon then top with another to make a sandwich. Repeat with the remaining macaroons and filling and serve with the vanilla ice cream.


Ingredients

  • 305ml cream , 225ml for the ice cream, 80ml semi-whipped for the macaroons
  • 525ml milk
  • 10 eggs, 10 yolks for the ice cream, 4 whites for the macaroons
  • 250g caster sugar
  • 3 vanilla pods
  • 225g icing sugar
  • 125g ground almonds
  • 1 punnet raspberries
  • 8 tsp raspberry jam

Serves 8

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

9 products

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
  • Video
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  • Tesco price match
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Recipe kindly provided by Great British Chefs

Great British Chefs

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